Saturday, October 1, 2011

Mexican Lasagna Bake

 Here is a simple recipe adapted from Kraft that my sister made a few weeks ago. This is exciting for a three reasons:
1. It was super easy, healthy and delicious.
2. Leftovers!
3. My sister made it. My sister making dinner, especially following a recipe, is a rarity, so when such events happen, I celebrate and make sure to acknowledge this behaviour with a blog post about it (in hopes it happens again! *hint hint Cathy!*)

3/4 pound extra lean ground beef or turkey
1 onion, chopped
1 green pepper, chopped
3 tsp chili powder
1 1/4 cup salsa
2 cups frozen corn
3 large whole wheat tortillas
1/2 cup (fat-free) sour cream
3/4 cheddar cheese

Oven at 375 F
Cook up meat with veggies on medium heat. Add chili powder. After a minute add salsa and corn and mix. Simmer for 5 minutes.

In a square baking dish, spread one cup of the mixture on the bottom. Then make like lasagna- layer tortillas, meat sauce, sour cream and cheese for the next two layers. Do no put cheese on the top layer. Save some cheese for later (about 1/4 cup) Cover with foil and bake for 25 minutes. Put on last 1/4 cup cheese and bake for 5 more minutes- until melted.

Enjoy! We topped ours with guacamole and sour cream!

Find the original recipe here.

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